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Halloumi With Chilli

by . Featured in NIGELLA BITES
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Introduction

I love the punchy saltiness of halloumi and find it an invaluable standby, since it can be kept in its pack in the fridge for months. This is one of the many ways I cook it, and the confetti of red pepper gives glamour and heat.

For US cup measures, use the toggle at the top of the ingredients list.

I love the punchy saltiness of halloumi and find it an invaluable standby, since it can be kept in its pack in the fridge for months. This is one of the many ways I cook it, and the confetti of red pepper gives glamour and heat.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

Halloumi With Chilli
Photo by Francesca Yorke

As featured in

Ingredients

Makes: about 30 halloumi bites

Metric Cups
  • 2 tablespoons chopped, deseeded fresh red chillies
  • 60 millilitres extra virgin olive oil
  • 500 grams halloumi (sliced medium thin, i.e., just under half a centimetre / 1/8 inch)
  • juice of ¼ lemon
  • 2 tablespoons chopped, deseeded fresh red chiles
  • ¼ cup extra virgin olive oil
  • 1 pound halloumi (sliced medium thin, i.e., just under half a centimetre / 1/8 inch)
  • juice of ¼ lemon

Method

  1. Mix the chopped chilli and olive oil in a small bowl or cup and leave the flavours to deepen while you cook the cheese.
  2. I use a non-stick frying pan for this, without any oil, and just give the cheese slices about 2 minutes a side until they're golden-brown in parts.
  3. When all the slices of halloumi are cooked, transfer them to a couple of small plates.
  4. Give the chilli oil a stir, spoon it over the cheese, then give a spritz of lemon. That's all there is to it.
  1. Mix the chopped chilli and olive oil in a small bowl or cup and leave the flavours to deepen while you cook the cheese.
  2. I use a non-stick frying pan for this, without any oil, and just give the cheese slices about 2 minutes a side until they're golden-brown in parts.
  3. When all the slices of halloumi are cooked, transfer them to a couple of small plates.
  4. Give the chilli oil a stir, spoon it over the cheese, then give a spritz of lemon. That's all there is to it.

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What 6 Others have said

  • I scented the oil also with some lemon zest. Absolutely delicious!

    Posted by Trollo on 27th May 2020

  • Halloumi also freezes fabulously! being Cypriot I should know. If it’s not vacuum packed ,just wrap in grease proof paper + zip lock bag of some kind and place in freezer until needed

    Posted by mairi-a on 26th May 2020

  • This is yummy and my preferred topping to a burger (with some bacon jam and a splodge of Dijon mustard!)

    Posted by Bigpaulrobo on 16th May 2019

  • A huge favourite in our household. Hard to stop at one or two. So good!

    Posted by cjmr1960 on 30th November 2018

  • Always a crowd pleaser. Super easy also

    Posted by Kimmy2119 on 16th April 2018

  • Looks tasty, I would love try it.

    Posted by perfec on 25th August 2016
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